Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenVegetables - Eggplant - Eggplant Meatballs
Famous Authors (View All Authors)
Vegetables - Eggplant -  Eggplant Meatballs Post by :ready Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2787

Click below to download : Vegetables - Eggplant - Eggplant Meatballs (Format : PDF)

Vegetables - Eggplant - Eggplant Meatballs

1 large eggplant, peeled and diced
2 pounds lean ground beef
1/2 cup freshly grated Parmesan or Romano cheese
3 garlic cloves, crushed
1/2 cup bread crumbs
2 eggs
1/2 teaspoon basil
salt and black pepper, to taste
olive oil for frying

Place the diced, peeled eggplant in a saucepan with enough water to cover. Bring to a boil, reduce the heat, and simmer for 10 minutes, or until the eggplant is tender.

Meanwhile, mix together the remaining ingredients for the meatballs. Drain the eggplant and allow it to cool for a moment. Mash the eggplant and mix it in with the meatball mixture. Form into meatballs.

Heat a large frying pan, add about 2 tablespoons of olive oil and brown the meatballs in two batches. Add more oil if needed. Once browned add them to your favorite tomato sauce and simmer until cooked through.

Serves 6
If you like this book please share to your friends :

Vegetables - Eggplant Mourapa (sweet Eggplant Preserves) Vegetables - Eggplant Mourapa (sweet Eggplant Preserves)

Vegetables - Eggplant Mourapa (sweet Eggplant Preserves)
Category, Preserves Submitted by Angel 1 kg. baby eggplants, 2 lbs. Lime water: 1/2 kg. (*) burnt lime (gir or kir) for 5 L (**) water water, for rinsing 11/2 kg. sugar, 3 lbs. 400 gr. water, 131/4 fl. ounces cloves, cinnamon, cardamon, to taste Choose baby eggplants no bigger than 5-6 sm. Peel them with peeler and place in lime water for 40 minutes. Rinse with cold water and strain. Boil water and place strained eggplants in boiling water, cook for 5-7 minutes, drain water and cool down eggplants. Make syrup, bring it to boil and place

Vegetables - Eggplant Matzo Mina Vegetables - Eggplant Matzo Mina

Vegetables - Eggplant Matzo Mina
2 medium Eggplants 2 tablespoons olive oil, divided 1 medium onion -- finely chopped 2 garlic cloves -- minced 1 (15 oz.) can tomato sauce 1 (14 oz.) can tomatoes -- drained and chopped 3 tablespoons fresh parsley -- chopped 1/2 teaspoon oregano 1/2 teaspoon basil 1/2 teaspoon paprika Salt and pepper 4 dashes hot sauce 6 matzo 1 pound mozzarella style soy cheese -- shredded Pre-heat broiler. Cut eggplants into 1/2 inch slices and peel. Brush lightly with oil and broil on each side till tender. Reduce heat to 350 degrees.Heat the oil in a deep pot. Add